PINEAPPLE CHICKEN

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Lots of dark brown sauce with chunks of chicken

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  • 6

Ingredients

  • SAUCE
  • 8 oz. can of pineapple tidbits, with juice
  • 1/2 cup water
  • 3 tbsp soy sauce
  • 2 tsp granulated sugar
  • 2 tsp sherry (or alcohol-free sherry)
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 lbs boneless, skinless chicken breast halves (about 8) cut into 3/4 inch cubes
  • 1 tbsp cooking oil
  • 1-1/2 tbsp water
  • 1 tbsp cornstarch

Preparation

Step 1

Sauce: Combine first 9 ingredients in large saucepan. Heat through without boiling.

Brown chicken in cooking oil in frying pan. Add to sauce. Stir. Bring to a boil. Reduce heat. Cover. Simmer for 25 to 35 minutes, stirring occasionally, until chicken is tender and no longer pink inside.

Stir second amount of water into cornstarch in small cup until smooth. Stir into chicken mixture. Heat and stir until boiling and thickened.

Serve over rice.

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